Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios

2021 ◽  
pp. 108201322199356
Author(s):  
Abdullah Kurt ◽  
Kubra Bursa ◽  
Omer Said Toker
Keyword(s):  
Invert Sugar ◽  
Total Sugar ◽  
Melting Points ◽  
Sugar Syrup ◽  
Concentration Dependency ◽  
Different Types ◽  
Lower Temperature ◽  
Hedonic Scale ◽  
High Sucrose ◽  
Sugar Source

Nowadays, attention has been dedicated towards the development of foodstuffs whose constituents are from natural sources. In this study, grape, mulberry, and carob molasses containing natural sugars were evaluated in order to replace the use of sugar syrup and artificial additives in the production of gummy candy which was prepared by varied gelatin ratios. The molasses which have similar °Brix values (78–79) presented different types and amounts of sugar components. High invert sugar with low sucrose was observed in grape and mulberry but high sucrose with low fructose and glucose appeared in carob molasses. Unlike grape and mulberry, carob based jellies had a whitish appearance possibly as a result of the crystallization due to its high sucrose/invert sugar ratio. For all parameters of TPA, carob candy with 5 g/100 g gelatin and grape candy with 10 g/100g gelatin had the lowest and highest values, respectively. Gelatin concentration dependency trend of hardness, gumminess, chewiness and resilience was determined as grape > mulberry > carob. No significant effect ( p > 0.05) on gelling temperatures (21–29 °C) but significant effect (p < 0.05) on melting points (33–39 °C) of molasses types were observed for candies. The properties of grape based candy having higher thermal stability and lower temperature sensitivity were attributed to its higher total sugar contents than other samples. The sensorial acceptability score for molasses gummy candies obtained more than 3.0 on a 5-point hedonic scale. These results illustrate the potential for the use of molasses in a healthier confectionery product development instead of commonly used sugars.

Authenticity of speciality sugars – Determination of carbohydrate source and geographical origin of invert sugar syrup and burnt sugar syrup

2017 ◽  
pp. 87-91
Author(s):  
Andreas G. Degenhardt ◽  
Elke Jansen ◽  
Timo, J. Koch
Keyword(s):  
Geographical Origin ◽  
Hydrological Cycle ◽  
Isotope Ratios ◽  
Saccharum Officinarum ◽  
Invert Sugar ◽  
C4 Plants ◽  
Yeast Fermentation ◽  
Carbohydrate Source ◽  
Sugar Syrup

Modern instrumental analytical methods for the determination of 13C/12C ratios are established to differentiate between metabolic products of C3 and C4 plants. Differentiation and identification of sucrose from pure beet (Beta vulgaris) and pure cane (Saccharum officinarum) are possible without doubt. Influenced by the worldwide hydrological cycle the determination of the isotope ratios of 2H/1H and 18O/16O as well as their variations provide information about geographical origin. Using samples of selected crystal cane sugar (CCS) with known origin, invert sugar syrups (ISS) as well as burnt sugar syrups (BSS) produced therefrom, the authenticity was determined. The speciality sugars ISS and BSS which were made from CCS could be identified as carbohydrates of C4 plants by using 13C/12C Isotope-Ratio Mass Spectrometry (IRMS). In combination with yeast fermentation of ISS and sugar separation from BSS and fermentation into ethanol as well as knowledge about production water, the C2-H/O isotope ratios of ethanol can theoretically determine the geographical origin of the sugars.

scholarly journals The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread

2012 ◽  
Vol 15 (2) ◽  
pp. 166-173 ◽  
Author(s):  
Daniela De Grandi Castro Freitas ◽  
Alda Letícia da Silva Santos Resende ◽  
Angela Aparecida Lemos Furtado ◽  
Luana Tashima ◽  
Henrique Muniz Bechara
Keyword(s):  
Chemical Composition ◽  
Oreochromis Niloticus ◽  
Raw Material ◽  
Common Salt ◽  
Microbiological Analysis ◽  
Sensory Acceptability ◽  
Different Types ◽  
Adequate Quality ◽  
Mechanically Separated Meat ◽  
Hedonic Scale

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.

scholarly journals Finite element analysis of heat sink in term of thermal and temperature distribution with different chip power input

2018 ◽  
Vol 7 (2.15) ◽  
pp. 90
Author(s):  
Mazlan Mohamed ◽  
Mohd Nazri Omar ◽  
Mohamad Shaiful Ashrul Ishak ◽  
Rozyanty Rahman ◽  
Muhamad Fahmi Mohd Roslan ◽  
...  
Keyword(s):  
Temperature Distribution ◽  
Heat Sink ◽  
3D Model ◽  
Power Input ◽  
Power Source ◽  
Experimental Setup ◽  
Time Step ◽  
Element Analysis ◽  
Different Types ◽  
Lower Temperature

This paper presents the simulation of heat sink by using Workbench 18.0 Software to simulate the temperature distribution at different chip power input. 3D model of heat sink is generated using Design Modeler using the same dimension with experimental setup. The study was made for a heat sink mounted on the power source (Chip) under different types of chip powers. The results are presented in terms of temperature distribution when chip powers have been increased from 1 W to 10 W. The temperature distribution is been observed and it was found that the temperature distribution of the heat sink has lower temperature when power source at 1 W and increase significantly when the power source rise up to 10 W. The increase the temperature of heat sink is from 30.8ºC up to 96.2ºC estimated to be 212% the increase of temperature. The simulation also been verify by using different time step use during the simulation and using grid independency test to ensure the simulation result is accurate. 

scholarly journals Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose

2009 ◽  
Vol 66 (1) ◽  
pp. 40-43 ◽  
Author(s):  
Sabrina Bernardi ◽  
Renata B. Bodini ◽  
Bruna Marcatti ◽  
Rodrigo Rodrigues Petrus ◽  
Carmen Sílvia Favaro-Trindade
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Osmotic Dehydration ◽  
Soluble Solids ◽  
Energy Costs ◽  
Dehydration Process ◽  
Sensory Acceptance ◽  
Sugar Syrup ◽  
Hedonic Scale ◽  
Osmotic Agents

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w, Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes.

scholarly journals A Single Recessive Gene for Sucrose Accumulation in Cucumis melo Fruit

2002 ◽  
Vol 127 (6) ◽  
pp. 938-943 ◽  
Author(s):  
Yosef Burger ◽  
Uzi Saar ◽  
Nurit Katzir ◽  
Harry S. Paris ◽  
Yelena Yeselson ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Sugar Content ◽  
Recessive Gene ◽  
Total Sugar ◽  
Sucrose Accumulation ◽  
Sucrose Content ◽  
Single Recessive Gene ◽  
Total Sugar Content ◽  
Fruit Flesh ◽  
High Sucrose

Fruit sweetness is the major determinant of fruit quality in melons (Cucumis melo L.) and reflects the concentration of the three major soluble sugars, sucrose, glucose, and fructose, present in the fruit flesh. Of these three sugars, sucrose is the prime factor accounting for both the genetic and the environmental variability observed in sugar content of C. melo fruit. Faqqous (subsp. melo var. flexuosus), a cultivar having a low sucrose and total sugar content, was crossed with Noy Yizre'el (subsp. melo var. reticulatus), a cultivar having a high sucrose and total sugar content. F1 plants had a sucrose content averaging slightly higher than that of the low-sucrose parent, indicating that low sucrose content is nearly completely dominant. Segregation in the F2 and backcross progenies indicated that high sucrose accumulation in melon fruit flesh is conferred by a single recessive gene herein designated suc. When the high-sucrose parent was crossed with the moderate-sucrose landrace known as Persia 202 (subsp. melo var. reticulatus), the segregation in the filial and backcross progenies suggested that additional genetic factors affect the amount of sucrose accumulation.

scholarly journals Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

Antibiotics ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 985
Author(s):  
Veronika Bugarova ◽  
Jana Godocikova ◽  
Marcela Bucekova ◽  
Robert Brodschneider ◽  
Juraj Majtan
Keyword(s):  
Antibacterial Activity ◽  
Functional Food ◽  
Sucrose Solution ◽  
Wound Care ◽  
Invert Sugar ◽  
Sugar Syrup ◽  
Metabolism Enzymes ◽  
Raw Honey ◽  
Bee Colonies ◽  
Natural Honey

Honey is a functional food with health-promoting properties. Some types of honey are used in wound care for the treatment of acute and chronic infected wounds. Increased interest in using honey as a functional food and as a base for wound care products causes limited availability of raw honey. Numerous studies suggest that the protein content of honey is mainly comprised of bee-derived proteins and peptides, with a pronounced antibacterial effect. Therefore, the aim of our study was to characterize for the first time the antibacterial activity of raw honeys and bee-processed syrups which were made by processing sucrose solution or invert sugar syrup in bee colonies under field conditions. Furthermore, we compared the contents of glucose oxidase (GOX) and the levels of hydrogen peroxide (H2O2) in honey samples and bee-processed syrups. These parameters were also compared between the processed sucrose solution and the processed invert sugar syrup. Our results clearly show that natural honey samples possess significantly higher antibacterial activity compared to bee-processed syrups. However, no differences in GOX contents and accumulated levels of H2O2 were found between honeys and bee-processed syrups. Comparison of the same parameters between bee-processed feeds based on the two artificial carbohydrate sources revealed no differences in all measured parameters, except for the content of GOX. The amount of GOX was significantly higher in bee-processed sucrose solutions, suggesting that processor bees can secrete a higher portion of carbohydrate metabolism enzymes. Determination of honey color intensity showed that in bee colonies, bee-processed syrups were partially mixed with natural honey. Further research is needed to identify the key botanical compounds in honey responsible for the increased antibacterial potential of honey.

scholarly journals Effect of Different Modifiers on Melting Points and pH under Leaching in Nuclear Waste Glasses in Borosilicate and Phosphate Systems

2012 ◽  
Vol 9 (1) ◽  
pp. 105-109 ◽  
Author(s):  
Patit P. Malik ◽  
Partha Mitra ◽  
Tanmay Das3*
Keyword(s):  
Ambient Temperature ◽  
Melting Temperature ◽  
Nuclear Waste ◽  
Melting Points ◽  
Time Intervals ◽  
Ionic Radii ◽  
Silicate System ◽  
Leachate Solution ◽  
Ionic Size ◽  
Lower Temperature

Glasses were melted in three systems viz., borosilicate, phosphate and pure silicate system. In the present work we could melt the glass at much lower temperature (800-950oC) with a soaking period of 30 min-1 hr which were earlier reported to be melted not below 1000o C. The effect of different modifier ions like Pb2+, Ba2+, Na+, Fe3+, Al3+, Y3+, Ca2+, Ce4+ and Sr2+ on melting temperature and time of melting in each system has been found to be evident. The pH determination in the range 6.43 to 8.18 of the leachate solution at ambient temperature under varying time intervals shows interesting and regular variations. The findings have been corroborated in terms of ionic size, ionic radii and hence ionic potential of the modifier ions.

scholarly journals Influence of spring feed on the strength of honey bee colonies during spring development

2011 ◽  
Vol 27 (4) ◽  
pp. 1757-1760
Author(s):  
B. Andjelkovic ◽  
G. Jevtic ◽  
M. Mladenovic ◽  
M. Petrovic ◽  
T. Vasic
Keyword(s):  
Honey Bee ◽  
Colony Development ◽  
Forage Crops ◽  
Fourth Group ◽  
The Third ◽  
Spring Period ◽  
Bee Colony ◽  
Sugar Syrup ◽  
Different Types ◽  
Bee Colonies

The strength of honey bee colonies during year depends on wintering and on biologic development of colonies during spring period. To ensure satisfactory colony development in spring period, it is necessary to add stimulative feed. The aim of this study is to determine the effect of different types of spring feed on the honey bee colony strength. Twenty honey bee colonies were selected for this experiment. Colonies were divided into five groups, and each group received different stimulative feed. The first group was fed with sugar syrup, and the second with sugar syrup with added microelements and with vitamin complex. The third group received sugar candy without additives, and the fourth group received sugar candy with addition of microelements and vitamins. The fifth group was fed with honey. The experiment was conducted on the apiary of the Institute for forage crops in Krusevac.

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